| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 12 | Servings | |
INGREDIENTS
| 1 | lb | Bulk sausage |
| 1/2 | c | Grated sharp cheddar cheese |
| 2 | tb | Corn meal |
| 1 | pk | (8-oz) refrigerated corn muffins |
INSTRUCTIONS
In small bowl mix sausage & cheese. Set aside. Line a jellyroll pan with foil. Set aside. Sprinkle 1 Tbsp corn meal onto work surface or waxed paper. Place 3 muffings in a row; pinch & press together. With rolling pin, roll into a 13x5-inch rectangle. Spoon on half the sausage mixture & spread to within 1/2-inch of the edge. Roll up from the 13-inch side, jelly roll fashion, pinching seam to seal. Place seam side down in pan. Repeat with remaining ingredients. Bake 18-20 minutes or until lightly browned at 375. Slice into 1/2-inch slices. Serve warm. Yields about 44 slices. RHONNIE CROWLEY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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